5 c. all-purpose flour
1 pkg. active dry yeast
1/2 c. mashed, cooked potatoes
1/3 c. cooking oil
1/4 c. sugar
1 tsp. salt
In a mixer bowl, combine 2 c. of the flour and the yeast. In a different bowl, combine potatoes, oil, sugar, salt, and 1 1/2 c. warm water (110 degrees). Add to the dry ingredients; beat on low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat for 3 minutes at high speed. By hand, stir in remaining flour. Cover; refrigerate for at least 2 hours or up to 3 days. Punch down; turn out on lightly floured surface. Cover and let rest for 10 minutes. With lightly floured hands, shape into 24 buns. Place in a greased 9x13 baking pan. Cover and let rise until almost double in sized (about 40 minutes). Bake at 400 degrees until done, about 16 – 20 minutes.
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